Blueberry Lemon Quinoa Bread

IMG_0956This tender and moist loaf is bursting with fresh blueberries and paired with a lovely lemony tang. Not too sweet but full of flavour, a thick slice is perfect for breakfast or tea. Using quinoa  and chia seeds in place of flour, this bread is gluten-free and higher in protein and fibre for longer lasting fuel.

Blueberry Lemon Quinoa Bread

  • Servings: 1 loaf or 12 muffins
  • Print

Dry ingredientsIMG_0924

  • 2 cups quinoa flakes or flour
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1.5 tsp baking soda
  • 2 tbsp chia seeds

Wet ingredients

  • 2 eggs
  • 3 tbsp butter
  • 1/4 cup apple sauce
  • 1/2 cup yogurt
  • 1 banana mashed
  • 2 tbsp lemon zest
  • 4 tbsp honey, more or less to taste

Mix inIMG_0928

  • 1 cup blueberries

Let’s Go:

  1. Preheat oven to 375F
  2. Mix dry ingredients in a bowl
  3. Heat butter gently on a saucepan. In a separate bowl, beat the eggs and stir in the rest of the ingredients. Gently fold in the blueberries last.
  4. Grease a muffin or loaf tin lightly with butter. Bake for ~25 minutes for muffins and 45 minutes for a loaf until a toothpick in the centre comes out clean.




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